Potato cakes with lumpfish roe and beetroot salad

Potato cakes with lumpfish roe and beetroot salad

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

Lumpfish roe, which is crisp and has a salty taste, like a salty winter sea, is eaten raw, rinsed only in cold water. Usually it is served with blinis or toast, but I love it with crisp potato cakes.

Ingredients

Quantity Ingredient

Beetroot salad

Quantity Ingredient
2 beetroot
1 lime, juiced
salt
pepper

Potato cakes

Quantity Ingredient
600g potatoes, peeled and shredded
4 spring onions, finely chopped
4 eggs
4 tablespoons oatmeal
1 tablespoon sesame seeds
1 teaspoon grated nutmeg
1 tablespoon thyme leaves
2 tablespoons olive oil

To serve

Quantity Ingredient
2 tablespoons chives, finely chopped
150ml half-fat creme fraiche
400g lumpfish roe, rinsed

Method

  1. Preheat the oven to 180°C. Put the beetroot on a baking tray and cook them in the oven for 30 minutes. Take them out and let them cool slightly before peeling them. Cut the beetroot into very small cubes and toss with the lime juice, salt and freshly ground pepper.
  2. Meanwhile, make the potato cakes. In a mixing bowl, combine the shredded potatoes, spring onions, eggs, oatmeal, sesame seeds, nutmeg, thyme leaves and some salt and pepper.
  3. Heat the oil in a frying pan over a medium heat. Use a small spoon to form small cakes and place them in the oil, pressing down lightly so they are flat. Fry on each side for 5 minutes or until crisp. Meanwhile, stir the chopped chives into the crème fraîche.
  4. Put the potato cakes on a serving dish. Top with 1 tablespoon of the lumpfish roe, 1⁄2 tablespoon of the beetroot salad and some of the chive cream. Lastly, grind some pepper over the top and serve straight away with aquavit and beer.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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